Turkey and Green Bean Pasta Salad
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
Turkey and Green Bean Pasta Salad Time: 25 minutes or less
1 1/4 cups pasta, bite-size - fusilli, rigatoni, farfalle
1 tbs olive oil
8 - 10oz (300gr) cooked turkey tenderloin prepared on Monday
6 - 8 oz (200gr) blanched green beans prepared on Monday
1 cup cherry tomatoes - any color
2 tbs snipped fresh basil
1/2 red or sweet onion save the rest for tomorrow
Vinaigrette
Cook pasta according to package directions, drain, rinse in cold water and toss with olive oil. Snip basil. Thinly slice red onion. Cut cherry tomatoes in half. Cut turkey into bite-size pieces. Take green beans out of the fridge and put into a large bowl. Add tomatoes, turkey, basil and onion. Make vinaigrette. Add a bit of vinaigrette to bowl and toss to combine. When pasta is done, rinsed and oiled add to bowl. Add a bit more of the vinaigrette, toss well and taste. Add more vinaigrette as desired. (I used it all.) Serve.
Vinaigrette
3 tbs soy sauce
3 tbs white Balsamic vinegar
3 tbs walnut oil if you have it or 2 tbs olive oil and 1 tbs sesame oil
1 tbs peanut butter or 1 tbs leftover peanut sauce from Wednesday
1/2 tsp garlic powder
Put all ingredients in a small bowl and whisk well to combine.
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Cooking Schedule: 25 minutes |
Take green beans out of fridge and put into bowl
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Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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